07/04/07

Poolish Baguettes Round 2

I am in the midst of trying to master the art of the
baguette. Making this simple loaf is extremely challenging. I tried a couple
of new things today during the shaping and loading into the oven and this
contributed to an improvement in the results. However, my shaping needs to
be improved. I did not scale the dough today and that was a mistake as I got
loaves ranging from giant grissinis to goliath size baguettes. However, I was
happy that at least some of the grignes started to look a little more
decent.

The dough was 70% hydration and the total amount of yeast
was only 3/8 tsp for a total flour weight of 46 oz. The dough spent most of
the time in the fridge while I was at work but it rose beautifully in the
fridge. I am able to achieve the desired flavor, crust and crumb texture.
The only thing that eludes me now is the shaping and maybe I need to shape a
couple of thousand more before I get it right.